Preheat oven to 375 degrees and butter a 9-inch springform pan.
In a food processor, pulse pretzels until they are fine crumbs (about 1 cup). Add sugar and Persian Fused Olive Oil and process until well combined.
Press evenly on bottom of springform pan and up about 1 inch on the sides. Place on a baking sheet and bake until golden brown, 5-7 minutes. Cool completely.
Reduce oven temperature to 325 degrees.
Beat cream cheese until light and fluffy and there are no more lumps.
Mix in sour cream, Lemon White Balsamic Condimento, sugar, Grand Marnier, tequila and lime zest. Beat until all ingredients are well mixed. Add eggs one at a time and mix those into the cream cheese mixture until a uniform color is reached.
Wrap bottom and side of springform pan up to the top edge with aluminum foil (to prevent water from seeping in); make sure the foil stays on outside of pan. Pour cream-cheese mixture into cooled crust (filling will come up higher than crust).
Place in a roasting pan; carefully fill the roasting pan with hot water to about half way up the springform pan.
Bake about 1 hour or until cake is set and slightly firm. Transfer cake pan to a wire rack to completely cool.
When cheesecake is at room temperature, chill in refrigerator at least four hours or overnight.
Before releasing sides of pan run a knife around the inside edge to free up the edges of the cheesecake.
Serves 8 adults